jaipuri aloo pyaaz ki sabji

Jaipuri Aloo Pyaaz ki Sabzi | Rajasthani Aloo Pyaaz Sabji

What is Jaipuri Aloo Pyaaz ki Sabzi?

Heavenly preparation using potatoes and onions, both white onions and red onions, cooked in a scrumptious curry, packed with flavors, is Jaipuri Aloo Pyaaz ki Sabzi. It is a rich potato curry from the state of Rajasthan wherein fried potatoes are cooked with onions in an onion, tomato and yogurt-based gravy. This is my husband’s recipe and no bias here, it is the best! It is not very hot, but it is too flavorful and the best part is all the flavors are so perfectly balanced. Generally, aloo pyaaz ki sabzi is served with tikkad which is a thick flatbread made using coarse whole wheat flour. My husband serves it with bejar ki roti. Bejar is a multi-grain flour made by combining whole wheat flour, gram flour, and barley flour. It is lighter than tikkads and is, therefore, teams up very well with the Jaipuri aloo pyaaz ki sabzi.

Let’s talk about the ingredients for Jaipur Aloo Pyaaz ki sabzi:

Potatoes: Potato recipes are everyone’s favorite. Baked potato or potato snacks are absolute crowd-pleasers. Likewise, this Indian potato recipe is also a winner. Fried potatoes are used for this recipe. Therefore, I like to use baby potatoes. You can quarter the regular potatoes and use it.

Onions: Uses of onions are more in this recipe and therefore we have used both the varieties of onions, white onions as well as red onions. Smaller white onions have been used as the main ingredient. If you can’t find the smaller ones, just quarter the regular white onions. For the curry, I have used red onions.

Ginger, garlic, green chilies: This trio plays an important role in this sabzi recipe.

Spices: Few whole spices along with a handful of regular powdered spices have been used.

Tomatoes and yogurt: The gravy is prepared with onions and the above trio along with tomatoes and yogurt.

Ghee / Clarified Butter: Generally heavy cream is added in this sabzi recipe. However here ghee has been used to prepare the curry and it beautifully imparts its aroma into the sabzi. Therefore, heavy cream/ malai has not been used.jaipuri aloo pyaaz ki sabji

Similar recipes on the blog:

A number of Rajasthani recipes are here on the blog, be it the very popular dal baati or the forgotten recipe of pitod ki sabzi. Many more recipes from the state of the Royale can be seen here.

How to serve Jaipuri Aloo Pyaaz ki Sabzi?

Serve it with bejar ki roti, chach, and onion salad.

How to make Jaipuri Aloo Pyaaz ki Sabzi?

Tried this recipe?

Please rate us and share your valuable feedback

Let’s Connect

Recipe Videos

[sbvcytc template="7" layout="fitrows" results_per_page="5" no_of_columns_desktop="1" no_of_columns_tablet="1" grid_thumbnail_size="default" title_font_size="15" title_font_weight="700" enable_description="" enable_hd_tag="" enable_video_length="" enable_video_views="" enable_video_likes="" enable_video_post_time="" enable_social_sharing="" pagination_type="disabled" preview_related="" enable_carousel="" channel_id="UCY9O2iE3fv9vZkacrmre99w" api_key="AIzaSyAXCSUG20XxTmVFUTI3rreWcikoNUel0qg" custom_wrapper_class="videos_page side_bar_video"]

Latest Recipes

About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Trending Recipes

"); newWindow.document.getElementsByTagName("head")[0].appendChild(style); newWindow.document.getElementsByTagName("head")[0].appendChild(style1); newWindow.document.close(); jQuery('.printBlock').show(); } jQuery('.print_btn').on('click',function(){ printData(); })jQuery(document).ready(function () { jQuery("#reletedpostslide").owlCarousel({ margin: 9, nav: true, navText: ["
", "
"], loop: false, navigation: true, touchDrag: true, mouseDrag: false, responsive: { 0: { items: 1 }, 380: { items: 1 }, 480: { items: 1 }, 768: { items: 3 }, 992: { items: 4 } } }) });